PRACTICAL PAPERS—BUTTER FACTORIES. 
213 
and a wax-like appearance when fractured, which an improper 
handling, in expelling the buttermilk and working, will de¬ 
stroy. Care is taken, therefore, not to overwork it, nor sub¬ 
ject it to a grinding manipulation like tempering mortar, as 
this spoils the grain and renders the butter of a greasy or salve¬ 
like texture. 
The butter is worked with butter-workers. The one in most 
common use consists of an inclined slab standing upon legs, 
and with bevelled sides about three inches high. The slab is 
four feet long by two feet wide at the upper end, and tapering 
down four inches at the lower end, w T here there is a cross¬ 
piece, with a slot for the reception of the end of the lever. 
There is also an opening at this end for the escape of the but¬ 
termilk into a pail below. The lever is made either with four 
or eight sides, and the end fits loosely in the slot, so as to be 
worked in any direction. It is quite simple, but does good 
execution and is much liked at the butter factories. 
There are other butter-workers in use, and one of the more 
recent inventions is represented by the subjoined cuts (Figs. 7, 
8, 9 .) 
Fig. 7. Fig. 8. Fig. 9. 
This is a very convenient and efficient machine, the inven¬ 
tion of J. P. Corbin, of Whitney’s Point, N. Y. The illustra¬ 
tions above give a good representation of it. 
A common butter-bowl is placed and held securely on a 
li ght, small stool, firmly against a solid rest that protects it 
from breaking or springing. It may be revolved either way, 
at will, also easily tipped by a lever to drain off the fluids, and 
as readily removed from the stool as from a table, and bowls 
ot different sizes may be used on the same stool. 
